eating in south Louisiana

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What to do with a big hunk of bone-in pork? I trimmed a bit of the exterior fat, stuffed it with garlic, and rubbed the pork sirloin roast with a paste of more garlic, olive oil, fresh sage, salt, black pepper, and herbs de provence. Two hours later, it was ready for slicing, and I learned an important thing: the dried herbs de provence will burn in the bottom of the roasting pan, making the drippings too carbonized to deglaze. Ah well, who needs a sauce when the pork is really juicy?